EP0949294B1 - Aqueous suspension composition and water-dispersible dry composition - Google Patents

Aqueous suspension composition and water-dispersible dry composition Download PDF

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Publication number
EP0949294B1
EP0949294B1 EP97949205A EP97949205A EP0949294B1 EP 0949294 B1 EP0949294 B1 EP 0949294B1 EP 97949205 A EP97949205 A EP 97949205A EP 97949205 A EP97949205 A EP 97949205A EP 0949294 B1 EP0949294 B1 EP 0949294B1
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EP
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Prior art keywords
water
particle size
composition
insoluble calcium
calcium material
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EP97949205A
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German (de)
English (en)
French (fr)
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EP0949294A4 (en
EP0949294A1 (en
Inventor
Etsuo Kamada
Nobuyoshi Mochihara
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Asahi Kasei Chemicals Corp
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Asahi Kasei Chemicals Corp
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    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
    • C09D101/00—Coating compositions based on cellulose, modified cellulose, or cellulose derivatives
    • C09D101/02—Cellulose; Modified cellulose
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L1/00—Compositions of cellulose, modified cellulose or cellulose derivatives
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/62—Clouding agents; Agents to improve the cloud-stability
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J3/00—Processes of treating or compounding macromolecular substances
    • C08J3/20—Compounding polymers with additives, e.g. colouring
    • C08J3/205—Compounding polymers with additives, e.g. colouring in the presence of a continuous liquid phase
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2210/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing inorganic compounds or water in high or low amount
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2301/00—Characterised by the use of cellulose, modified cellulose or cellulose derivatives
    • C08J2301/02—Cellulose; Modified cellulose

Definitions

  • the present invention relates to an aqueous suspension composition comprising a fine cellulose and a water-insoluble calcium, which composition is added to foods or the like to reinforce calcium or impart cloudiness, or added to coating materials or the like as a filler.
  • the present invention also relates to a process for preparing the aqueous suspension composition.
  • the present invention further relates to a water-dispersible dry composition which permits re-dispersion of the fine cellulose and water-insoluble calcium by stirring in water.
  • the present invention relates to a food composition
  • a food composition comprising the aqueous suspension composition or water-dispersible dry composition.
  • Examples include a process which comprises treating calcium carbonate with a hydrophilic emulsifier (JP-B-2-31942 (the term “JP-B” as used herein means an “examined published Japanese patent publication”)), a process which comprises stirring a slightly water soluble calcium salt together with an oxy acid, thereby obtaining the calcium salt having an average particle size of 1 ⁇ m, and then adding a hydrophilic emulsifier to the resulting mixture (JP-A-8-107772 (the term “JP-A” as used herein means an "unexamined published Japanese patent application)), and a process which comprises treating a mixture of calcium carbonate and an emulsifier in a high-pressure homogenizer, thereby finely dispersing the mixture (JP-A-8-205820).
  • a hydrophilic emulsifier JP-B-2-31942 (the term “JP-B” as used herein means an
  • JP-B-57-35945 and JP-B-63-29973 disclose a beverage which becomes free from the sedimentation of calcium due to the addition of crystalline cellulose.
  • these techniques are accompanied by problems.
  • the conventionally employed crystalline cellulose has a large particle size and the crystalline cellulose and calcium are not subjected to a co-grinding treatment, the effects of preventing sedimentation are not sufficient.
  • a coarse texture is felt upon drinking the beverage.
  • Still another object of the present invention is to provide a food composition which has a water-insoluble calcium material stably dispersed therein by incorporating the aqueous suspension composition or the water-dispersible dry composition.
  • the present inventors have found that the above-described problem can be solved by forming a composite of a water-insoluble calcium material and a fine cellulose, leading to the completion of the present invention.
  • the present invention therefore provides:
  • the fine cellulose contained in the aqueous suspension composition of the present invention can be obtained by subjecting a cellulose material, for example, wood pulp, purified linter, purified cellulose or plant fibers derived from a grain or fruits to depolymerization treatment such as acid hydrolysis, alkali oxidation decomposition, enzyme decomposition or steam explosion decomposition, or a combination thereof to provide a low-polymerization-degree cellulose having an average polymerization degree of from 30 to 375, purifying the resulting cellulose by washing, and then wet grinding the cellulose together with a water-insoluble calcium material while applying thereto a mechanical shear.
  • a cellulose material for example, wood pulp, purified linter, purified cellulose or plant fibers derived from a grain or fruits to depolymerization treatment such as acid hydrolysis, alkali oxidation decomposition, enzyme decomposition or steam explosion decomposition, or a combination thereof to provide a low-polymerization-degree cellulose having an average poly
  • a fine cellulose and water-insoluble calcium material are subjected to wet grinding so that their average particle size does not exceed 8 ⁇ m and the proportion of particles having a particle size of at least 10 ⁇ m does not exceed 40% in the particle size distribution.
  • the low-polymerization-degree cellulose and water-insoluble calcium material may be separately ground and then mixed, but the simultaneous grinding is more economical.
  • An aqueous suspension of the fine cellulose and water-insoluble calcium material obtained by wet co-grinding of the low polymerization degree cellulose and water-insoluble calcium material can effectively prevent the sedimentation of the water-insoluble calcium material by forming a network structure of the fine cellulose in water and, in addition, the coarse texture felt on the tongue is eliminated.
  • the water-insoluble calcium associates with the fine cellulose, which is presumed to prevent separation and sedimentation of the water-insoluble calcium alone from the network structure of the fine cellulose. Even if sedimentation occurs, it does not form a tough sediment for the same reason.
  • the water-insoluble calcium material is therefore easily dispersed by shaking the suspension lightly.
  • the aqueous suspension composition of the present invention brings about markedly good effects in terms of suspension stability and texture.
  • the water-insoluble calcium material contained in the aqueous suspension composition of the present invention is a calcium compound which is either insoluble or sparingly soluble in water.
  • examples include calcium carbonate, tricalcium phosphate, calcium monohydrogenphosphate, calcium dihydrogenphosphate, calcium sulfate, calcium citrate and calcium lactate. They also include natural calcium materials and processed goods thereof, for example, uncalcined calcium such as bones of animals and fishes, shells, egg shells and coral, calcined calcium and whey calcium.
  • the calcium content of the water-insoluble calcium material is preferably at least 10 wt.%.
  • aqueous suspension composition it is possible to incorporate components other than the fine cellulose and water-insoluble calcium material, such as saccharide, thickeners, emulsifiers, acidulants, salt, coloring matter, sweeteners, fats and oils, and preservative as needed freely.
  • components other than the fine cellulose and water-insoluble calcium material such as saccharide, thickeners, emulsifiers, acidulants, salt, coloring matter, sweeteners, fats and oils, and preservative as needed freely.
  • the aqueous suspension composition according to the present invention contains a fine cellulose and a water-insoluble calcium material in an amount of at least 2 wt.%. Amounts less than 2 wt.% lead to an excessively small calcium content, which lowers the commodity value and is not economical from the viewpoint of shipping.
  • the content is preferably not less than 5 wt.%.
  • the content is preferably not greater than 50 wt.%. Amounts exceeding 50 wt.% increase the viscosity of the aqueous suspension composition, which leads to a difficulty in handling.
  • the content is particularly preferably not greater than 40 wt.%.
  • the weight ratio of the fine cellulose to the water-insoluble calcium material falls within a range of from 1/9 to 9/1. When the ratio is less than 1/9, the amount of the fine cellulose is so small that sedimentation of the water-insoluble calcium material cannot be prevented sufficiently. When the ratio exceeds 9/1, on the other hand, the calcium content becomes too small, which lowers the commodity value.
  • the weight ratio is preferably within a range of from 2/8 to 8/2.
  • the proportion of particles of the fine cellulose and water-insoluble calcium material having a particle size of at least 10 ⁇ m is not greater than 40% and the average particle size is not greater than 8 ⁇ m. It is preferred that the average particle size is not greater than 6 ⁇ m and the proportion of the particles having a particle size of at least 10 ⁇ m is 30% or less. It is more preferred that the average particle size is not greater than 4 ⁇ m and the proportion of the particles having a particle size of at least 10 ⁇ m is 10% or less. It is particularly preferred that the average particle size is not greater than 3 ⁇ m and the proportion of the particles having a particle size of at least 10 ⁇ m is 5% or less.
  • the proportion of the particles having a particle size of at least 10 ⁇ m exceeds 40%, the water-insoluble calcium material having a higher specific gravity starts sedimenting faster than the fine cellulose and, in addition, a coarse texture is felt on the tongue upon eating or drinking.
  • the smaller the particle size the more the coarse texture feeling is suppressed.
  • the particle size cannot however be lowered without limitation and it depends on the pulverization technique or apparatus.
  • the lower limit of the average particle size is presumed to be about 0.05 ⁇ m at present.
  • a wet grinder include, when the raw material before grinding is in the form of a slurry or paste, medium agitating mills such as a wet vibration mill, a wet planetary vibration mill, a wet ball mill, a wet roll mill, a wet coball mill, a wet bead mill and a wet paint shaker and a high-pressure homogenizer.
  • medium agitating mills such as a wet vibration mill, a wet planetary vibration mill, a wet ball mill, a wet roll mill, a wet coball mill, a wet bead mill and a wet paint shaker and a high-pressure homogenizer.
  • grinding is effected by filling spherical beads, such as zirconia or alumina, having a particle size of about 0.5 to 2 mm in 50 to 90% of a container and then allowing the raw materials to pass through the beads while stirring the beads at a high velocity by a stirrer. It is effective to use a high-pressure homogenizer which introduces the slurry into a fine orifice under a high pressure of about 500 kg/cm 2 and causes collision at a high flow rate.
  • spherical beads such as zirconia or alumina
  • grinders may be used either singly or in combination.
  • a proper grinder may be selected as needed depending on the level of fine division necessary for the application, requirement of viscosity or the like.
  • a medium stirring mill is suitable, while a high-pressure homogenizer is excellent for giving a smooth texture feeling on the tongue.
  • the raw material in the form of a cake may be subjected to kneading and grinding by a planetary mixer, kneader, a mixing-grinding machine or extruder, followed by the addition of water as needed in order to impart fluidity.
  • microorganisms On the aqueous suspension composition stored for a long period of time, microorganisms may presumably proliferate so that addition of a preservative, retorting or sterilizing operation such as continuous sterilization can be conducted as needed.
  • the water-dispersible dry composition according to the present invention comprises from 30 to 98 wt.% of a fine cellulose and a water-insoluble calcium material, which has a proportion of particles thereof having a particle size of at least 10 ⁇ m of not greater than 40%; and from 2 to 70 wt.% of a water soluble gum and/or a hydrophilic substance, wherein the weight ratio of the fine cellulose to the water-insoluble calcium material is from 1/9 to 9/1.
  • the water-soluble gum and/or hydrophilic substance are incorporated in order to prevent re-aggregation of the fine cellulose and water-insoluble calcium material upon drying.
  • the water-dispersible dry composition according to the present invention is therefore easily returned to its initial state by stirring in water.
  • the fine cellulose and water-insoluble calcium material can be re-dispersed in water and the proportion of the fine cellulose and water-insoluble calcium material having a particle size of at least 10 ⁇ m becomes not greater than 40% and the water-insoluble calcium material is dispersed stably without causing sedimentation.
  • the average particle size of the fine cellulose and water-insoluble calcium material is 8 ⁇ m or less.
  • the average particle size is 6 m or less and the proportion of the particles having a particle size of at least 10 ⁇ m is 30% or less. It is more preferred that the average particle size is 4 ⁇ m or less and the proportion of the particles having a particle size of 10 ⁇ m or greater is 10% or less. It is particularly preferred that the average particle size is 3 ⁇ m or less and the proportion of the particles having a particle size of 10 ⁇ m or greater is 5% or less. Therefore, when the water-dispersible dry composition of the present invention is dispersed in water, the resulting dispersion exhibits improved suspension stability and reduces the coarse texture felt on the tongue.
  • the resulting water-dispersible dry composition acquires good suspension stability of the water-insoluble calcium material and a good texture, as compared to that observed in the materials dried separately.
  • Such an effect can be brought about for the following reason.
  • the fine cellulose and water-insoluble calcium material, which have been subjected to wet grinding treatment are dispersed in water, they associate with each other. But when they are dispersed in water after mixing in the powdery form without wet grinding treatment, their particles are dispersed uniformly in water.
  • Such a state can be found, for example, by dispersing a sample in water in a concentration of 1% (dispersed at 15000 rpm for 5 minutes by "Ace Homogenizer” manufactured by Nippon Seiki Co., Ltd.) and then observing the dispersion through a light microscope.
  • Weight ratios of the fine cellulose to the water-insoluble calcium material less than 1/9 cannot sufficiently prevent sedimentation of the water-insoluble calcium material due to a too small content of the fine cellulose.
  • the weight ratio is preferably within a range of 2/8 to 8/2.
  • the total amount of the water soluble gum and/or hydrophilic substance is less than 2 wt.%, re-aggregation during the drying step is not sufficiently prevented.
  • Total amounts of the water soluble gum and/or hydrophilic substance exceeding 70 wt.% decrease the content of the water-insoluble calcium material, leading to a decrease in the commodity value.
  • the fine cellulose and water-insoluble calcium material are in an amount of 50 to 98 wt.% and water-soluble gum and/or hydrophilic substance are in an amount of 2 to 50 wt.%.
  • the fine cellulose and water-insoluble calcium material are in an amount of 60 to 95 wt.% and water-soluble gum and/or hydrophilic substance are in an amount of 5 to 40 wt.%.
  • water soluble gum means a water soluble gum which has a high water swelling property and good compatibility with cellulose in water.
  • examples thereof include locust bean gum, guar gum, casein and casein sodium, tamarind seed gum, quince seed gum, karaya gum, chitin, chitosan, gum arabic, tragacanth gum, gum ghatti, arabinogalactan, agar, carrageenan, alginic acid and salts thereof, propylene glycol alginate, furcellaran, pectin, quince, tara gum, almond gum, Aeromonas gum, Azotobacter Vinelandii gum, flax seed gum, welan gum, psyllium seed gum, xanthan gum, kardran, pullulan, dextran, geran gum, gelatin and cellulose derivatives such as carboxymethylcellulose sodium, of which carboxymethylcellulose sodium, xanthan gum, carrageenan, pectin, karaya
  • hydrophilic substance means an organic substance which has a high solubility in cold water and hardly increases the viscosity of the dispersion system.
  • examples thereof include saccharides such as starch hydrolyzate, dextrin, dextrose, fructose, xylose, sorbose, trehalose, sucrose, lactose, maltose, isomerized sugar, coupling sugar, palathinose, neosugar, reduced starch saccharified wheat gluten, lactulose, polydextrose and fructoligosuccharide and galactoligosaccharide, water-soluble succharides including oligosaccharides, and sugar alcohols such as xylitol, mannitol, multitol and sorbitol.
  • starch hydrolyzate starch hydrolyzate, dextrin, dextrose, fruit sugar, sucrose, lactose, maltose, polydextrose, mannitol and sorbitol are suited. These hydrophilic substances may be used in combination.
  • components other than the fine cellulose, water-insoluble calcium material, water soluble gum and/or hydrophilic substance may be added as needed.
  • a component include, for example, an emulsifier, an acidulant, coloring matter, sweeteners, salt, fragrance, protein and/or oil and fat.
  • the water-dispersible dry composition of the present invention can be obtained by mixing a suspension of a fine cellulose and water-insoluble calcium material having particles of at least 10 ⁇ m in a particle size in an amount of not greater than 40% (weight ratio of the fine cellulose to the water-insoluble calcium material: 1/9 to 9/1) with a water-soluble gum and/or hydrophilic substance and then drying the resulting mixture.
  • the process for use in the invention also includes a process comprising premixing a low polymerization degree cellulose having an average polymerization degree of 30 to 375 and a water-insoluble calcium material with a water soluble gum and/or hydrophilic substance to obtain a premixture in the form of a slurry or a paste, grinding the resulting slurry or paste in a medium agitating mill, high-pressure homogenizer or the like to adjust the proportion of the particles of the fine cellulose and water-insoluble calcium material having a particle size of at least 10 ⁇ m to not greater than 40% and then drying.
  • the process further embraces a process comprising kneading and grinding, in the form of a cake, the low-polymerization degree cellulose and water-insoluble calcium material with the water soluble gum and/or hydrophilic substance in a planetary mixer, kneader, mixing-grinding machine, extruder or the like to adjust the proportion of the particles of the fine cellulose and water-insoluble calcium material having a particle size of at least 10 ⁇ m to not greater than 40% and then drying, and pulverizing as needed.
  • the most suitable method must be selected depending on the water content and the state of the mixture to be dried.
  • spray drying, lyophilization, drum drying, belt drying, thin-film drying or the like method can be employed.
  • hot air drying, fluidized-bed drying, tray type drying, lyophilization or the like method can be employed. Even if the mixture is in the form of a cake, it may be changed to a slurry or paste by the addition of water and then dried by spray drying or the like method.
  • the upper limit of the water content after drying is preferably 15 wt.% or less in consideration of the handling properties and time-dependent stability, with 10 wt.% or less being particularly preferred and 5 wt.% or less being more preferred.
  • the dry product is obtained in the form of a laminate when dried by drum drying, belt drying, thin-film drying, fluidized-bed drying or the like so that it is preferred to pulverize the laminate by proper means such as impact pulverizer, jet mill pulverizer or the like into a powder fine enough to allow them to almost completely pass through a sieve having an opening of 425 ⁇ m.
  • the food composition according to the present invention comprises the aqueous suspension composition or water-dispersible dry composition with a view to reinforcing calcium, imparting cloudiness or the like to the foods.
  • the food composition include milk beverages such as milk, milk cocoa, milk coffee and soybean milk, table luxuries such as lactobacillus drink, cocoa drink, powdered green tea drink and azuki bean soup, ice cakes such as ice cream, soft ice cream and sherbet, gelatinous foods such as pudding, jelly, jam and soft azuki-bean jelly, milk shakes, coffee whitener, whipping cream, mayonnaise, dressings, spreads, seasoning soy, soup, mustard paste, flour paste, cooked food in a can, spreads, intubation liquid diet, mustard spread, filling and topping for breads or cakes, cakes with bean jam, fondant, fish paste, breads, cakes, Japanese-style cakes, noodles, pasta, frozen dough, powdered fat, powdered fragrance, powdered soup, powdered spice, cream powder and pickles.
  • milk beverages such as milk, milk cocoa, milk coffee and soybean milk
  • table luxuries such as lactobacillus drink, cocoa drink, powdered green tea drink
  • the aqueous suspension composition or water-dispersible dry composition according to the present invention can impart the food composition with a function derived from the fine cellulose or water soluble gum.
  • functions include a suspension stabilizer, emulsion stabilizer, foam stabilizer, tissue imparting agent, fluidity improver, foam retainer, water separation preventive, dough improver, food fiber base or calorie reducing base such as substitute for oil and fat.
  • the food composition may be prepared by dispersing, in water, the aqueous suspension composition or water-dispersible dry composition simultaneously with main raw materials and other components such as coloring matter, spice, acidulant or thickener in a conventional manner. It is also possible to disperse the aqueous suspension composition or water-dispersible dry composition in water in advance, followed by addition.
  • Re-dispersion in water can be carried out by a dispersing, emulsifying or milling machine ordinarily employed in the preparation of food or the like.
  • a dispersing, emulsifying or milling machine ordinarily employed in the preparation of food or the like.
  • examples include various mixers such as propeller mixer, high-speed mixer, homomixer and cutter, mills such as ball mill, colloid mill, bead mill and automated mortar machine, dispersing and emulsifying machines typified by high-pressure homogenizer, micro fluidizer and nanomizer and kneaders such as planetary mixer, kneader, extruder and turbulizer. These machines may be used in combination.
  • Calcium-reinforced milk can be prepared, for example, by mixing milk with the aqueous suspension composition or water-dispersible dry composition and dispersing and homogenizing the resulting mixture in a high-pressure homogenizer, or sufficiently dispersing the aqueous suspension composition or water-dispersible dry composition in water by using a homomixer and then mixing the resulting dispersion with milk.
  • This process makes it possible to stably disperse the fine cellulose and water soluble calcium material without causing aggregation and to prevent sedimentation.
  • a coarse texture is not felt on the tongue when the resulting milk is taken, because the fine cellulose and water-insoluble calcium material have been finely milled in it.
  • the amount of the aqueous suspension composition or water-dispersible dry composition to be added to a food composition varies depending on the kind of food so that the optimum amount of each of them must be selected.
  • the aqueous suspension composition or water-dispersible dry composition is preferably added in an amount of about 0.01 to 15 wt.% in a solid content based on the whole food composition.
  • addition in an amount of about 0.02 to 3 wt.% is preferred, with about 0.1 to 1.5 wt.% being particularly preferred.
  • addition of about 0.05 to 5 wt.% is preferred, with about 0.1 to 3 wt.% being particularly preferred.
  • addition of about 0.3 to 12 wt.% is preferred, with about 0.5 to 7 wt.% being particularly preferred.
  • DP pulp dissolving pulp
  • DP pulp dissolving pulp cut into pieces were hydrolyzed in 7% hydrochloric acid at 105°C for 20 minutes.
  • the resulting acid insoluble residue was collected by filtration and washed, thereby a cellulose cake having a solid content of 40% was prepared.
  • the resulting cellulose cake had an average particle size of 25 ⁇ m and an average polymerization degree of 160.
  • a dispersion was prepared using the resulting cellulose and calcium carbonate (product of Wako Pure Chemical Industries, Ltd.; average particle size: 8.5 ⁇ m, a proportion of the particles having a particle size of of at least 10 ⁇ m: 43%) at a solid content weight ratio and concentration as shown in Table 1.
  • the cellulose dispersion was pulverized by allowing it to pass twice through a medium-stirring wet type pulverizer ("Apex Mill Type AM-1", trade name; product of Kotobuki Eng. & Mfg.
  • Table 1 The average particle size and proportion of the fraction having an average particle size of 10 ⁇ m or greater are shown in Table 1. Table 1 also includes the observation results of the sedimentation state of each composition after diluted to 1% concentration and allowed to stand for one day.
  • Composition Aqueous suspension composition
  • Aqueous suspension composition Solid content weight ratio Concentration (%) Average particle size ( ⁇ m) Proportion of at least 10- ⁇ m particles (%) State of sedimentation after allowed to stand for 1 day
  • Fine cellulose calcium material Ex.1 A 8 2 5 2.8 2.1 No sedimentation B 6 4 15 2.1 1.1 ditto C 4 6 20 2.2 1.5 ditto D 2 8 30 1.5 0.1 ditto
  • Example 2 In the same manner as in Example 1, a cellulose cake having a solid content of 40% was prepared.
  • Example 2 Each of the dispersions were prepared using the resulting cellulose and calcium carbonate (product of Wako Pure Chemical Industries, Ltd.) used in Example 1 at a solid content weight ratio and a concentration as shown in Table 2, followed by pulverization in a medium-stirring wet pulverizer under similar conditions to Example 1, thereby each of aqueous suspension compositions E to G was obtained. It should be noted that the pulverization frequency was as described in Table 2.
  • Table 2 The average particle size and fraction of the particles having a particle size of at least 10 ⁇ m are shown in Table 2.
  • Table 2 also includes the observation results of the state of the sedimentation of each composition after diluted to 1% concentration and allowed to stand for 1 day.
  • Example 2 In the same manner as in Example 1, a cellulose cake having a solid content of 40% was prepared.
  • Each of the dispersions were prepared using the resulting cellulose and dihydrogencalcium phosphate (product of Kishida Chemical Co., Ltd.; average particle size: 9.6 ⁇ m, proportion of particles having a particle size of at least 10 ⁇ m: 48%) at a solid content weight ratio and concentration as shown in Table 2. Then, the resulting dispersion was treated three times under pressures of 8000 and 1200 kg/cm2, respectively, by using an ultra-high-pressure homogenizer ("Microfluidizer M-610", trade name; manufactured by Microfluidics International Corporation), thereby each of aqueous suspension compositions H to I were obtained.
  • an ultra-high-pressure homogenizer (“Microfluidizer M-610", trade name; manufactured by Microfluidics International Corporation
  • the average particle size and the proportion of fractions having a particle size of at least 10 ⁇ m are shown in Table 2.
  • Table 2 also includes the observation results of the state of the sedimentation of each composition after diluted to 1% concentration and then allowed to stand for 1 day.
  • Composition Physical properties of aqueous suspension composition Aqueous suspension composition solid content weight ratio Concentration (%) Pulverization Frequency Average particle size ( ⁇ m) Proportion of at least 10- ⁇ m particles (%) State of pre cipitation after allowed to stand for 1 day Fine cellulose Calcium material Ex.1 E 6 4 15 1 5.5 25 No sedimentation F 6 4 15 3 1.1 0 ditto G 6 4 15 5 0.3 0 ditto Ex.2 H 4 6 20 3 4.8 14 No sedimentation I 4 6 20 3 2.3 1.0 ditto
  • Each dispersion comprising a fine cellulose, carrageenan (product of San-Ei Gen F.F.I., Inc.) and a water-insoluble calcium material and starch hydrolyzate (product of Matsutani Chem. Ind. Co., Ltd.) at a solid content ratio of 80/10/10 and having a total solid content concentration of 10%, was prepared from the aqueous suspension compositions A to D obtained in Example 1. It should be noted that the total solid concentration of the aqueous suspension composition A was adjusted to 6%.
  • each of the dispersions in the paste form was cast on an aluminum plate, followed by drying in an oven of 80°C, thereby each of water-dispersible dry compositions J to M was obtained.
  • the resulting water-dispersible dry composition was dispersed in water again and the average particle size and proportion of the particles having a particle size of at least 10 ⁇ m were measured.
  • the results and the state of the sedimentation after the dispersion was allowed to stand for 1 day are shown in Table 3.
  • Dispersions comprising a fine cellulose, xanthan gum (product of San-Ei Gen F.F.I., Inc.) and a water-insoluble calcium material and dextrose (product of Wako Pure Chemical Industries, Ltd.) at a solid content ratio of 65/5/30 and having a total solid content concentration of 8%, were prepared from the aqueous suspension compositions H and I obtained in Example 3, respectively.
  • the resulting dispersions in the pasty form were spray dried, thereby water-dispersible dry compositions H and I were obtained.
  • the resulting water-dispersible dry compositions were each re-dispersed in water and the average particle size and proportion of the particles having a particle size of at least 10 ⁇ m were measured.
  • the results and the state of sedimentation after the dispersion was allowed to stand for 1 day are shown in Table 3.
  • a dispersion comprising a fine cellulose and carboxymethylcellulose ⁇ sodium (product of Dai-ichi Kogyo Seiyaku Co., Ltd.) and a water-insoluble calcium material at a solid content ratio of 95/5 and having a total solid content concentration of 10% was prepared.
  • the resulting dispersion in the pasty form was cast on an aluminum plate, followed by drying in an oven of 80°C, thereby a water-dispersible dry composition P was obtained.
  • the resulting water-dispersible dry composition was re-dispersed in water and the average particle size and proportion of the particles having a particle of at least 10 ⁇ m were measured. The results and the state of sedimentation after the dispersion was allowed to stand for 1 day are shown in Table 3.
  • a dispersion comprising a fine cellulose and a water-insoluble calcium material, carrageenan (product of San-Ei Gen F.F.I., Inc.) and polydextrose (product of Cultor Food Science Inc.) at a solid content ratio of 40/10/50 and having a total solid content concentration of 10% was prepared.
  • the dispersion in the pasty form was cast onto an aluminum plate, followed by drying in an oven of 80°C, thereby a water-dispersible dry composition V was obtained.
  • the resulting water-dispersible dry composition was re-dispersed in water and the average particle size and proportion of the particles having a particle size of at least 10 ⁇ m were measured.
  • the results and the state of sedimentation after the dispersion was allowed to stand for 1 day are shown in Table 3.
  • Example 2 In the same manner as in Example 1, a cellulose cake having a solid content of 40% was prepared.
  • the resulting cellulose, calcium carbonate (product of Wako Pure Chemical Industries, Ltd.) used in Example 1, karaya gum (product of Toyo Petrolite Co., Ltd.) and starch hydrolyzate were mixed to give a solid content ratio of 30/40/10/20.
  • the resulting mixture was kneaded for 40 minutes in a planetary mixer (manufactured by Shinagawa Seisakujo K.K.) while its water content was adjusted.
  • the kneaded mass was then subjected to extrusion kneading twice by using an eck pelleter (manufactured by Fuji Paudal Co., Ltd.).
  • the pellet was dried in an oven of 60°C for one day, followed by pulverization in a bantam mill (manufactured by Fuji Paudal Co., Ltd.), thereby a water-dispersible dry composition W was obtained.
  • the resulting water-dispersible dry composition was re-dispersed in water and the average particle size and proportion of the particles having a particle size of at least 10 ⁇ m were measured.
  • the results and the state of sedimentation after the dispersion was allowed to stand for 1 day are shown in Table 3. State after dispersion in water Water dispersible dry composition Aqueous suspension composition employed Average particle size ( ⁇ m) Proportion of particles of ⁇ 10 ⁇ m Sedimentation after allowed to stand for 1 day Ex.
  • the dispersion was allowed to pass through a high-pressure homogenizer under pressures of 150 kg/cm 2 and 200 kg/cm 2 , respectively for homogenization.
  • the homogenized dispersion was filled in a heat-resistant bottle and sterilized at 121°C for 30 minutes, thereby a calcium-containing cocoa drink was prepared. After cooling, the bottle was slightly shaken and then the drink was charged in a sedimentation tube of 100 ml.
  • a calcium- and food-fiber-reinforced biscuit having excellent shape retention was made.
  • a low-fat mayonnaise-like dressing which had calcium and food fibers reinforced and had excellent emulsion stability was prepared.
  • the dressing had a smooth texture and no coarse texture was felt on the tongue.
  • the dressing was charged in a glass bottle and dipped for 15 minutes in hot water of 95°C, but neither water separation nor oil separation was found, indicating stable emulsification.
  • Example 2 In a similar manner to Example 1, a cellulose cake having a solid content of 45% was prepared.
  • a dispersion was prepared from the resulting cellulose and calcium carbonate product of Wako Pure Chemical Industries, Ltd.) at a solid content weight ratio and concentration as shown in Table 4.
  • the resulting dispersion was treated at 10000 rpm for 10 minutes by using a TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.), thereby a composition R was obtained.
  • composition R the average particle size and the proportion of the fraction having a particle size of at least 10 m are shown in Table 4.
  • Table 4 also includes the observation results of the state of the sedimentation after the composition R was diluted to 1% concentration and allowed to stand for 1 day.
  • Composition Physical properties of the composition Solid content weight ratio Composition Fine cellulose Calcium material Concentration (%) Average particle size ( ⁇ m) Proportion of particles of ⁇ 10 ⁇ m (%) State of precipitation after allowed to stand for 1 day Comp. Ex. 1 Q 0.5 9.5 30 1.2 0 Sedimentation occurred Comp. Ex. 2 R 4 6 15 8.8 42 Sedimentation occurred
  • compositions Q and R obtained in Comparative Examples 1 and 2 were treated, thereby compositions S and T as shown in Table 5 were obtained, respectively.
  • the aqueous suspension composition B obtained in Example 1 was cast onto an aluminum plate and dried in an oven of 80°C, thereby a composition U was obtained.
  • the resulting composition U was re-dispersed in water and its average particle size and proportion of the particles having a particle size of at least 10 ⁇ m were measured.
  • the results and the state of the sedimentation of the dispersion after allowed to stand for one day are shown in Table 5.
  • State after dispersion in water Composition Composition employed Average particle size ( ⁇ m) Proportion of particles of ⁇ 10 ⁇ m (%) State of precipitation after allowed to stand for 1 day
  • Comp.Ex 4 U B 18 65 Sedimentation occurred
  • calcium-reinforced milk was prepared. Described specifically, 5 parts of a commercially available crystalline cellulose preparation ("Avicel RC-N81", trade name), 2.5 parts of calcium carbonate used in Example 1 and 2.5 parts of calcium phosphate used in Example 3 were mixed with 1000 parts of commercially available milk, followed by homogenization in a high-pressure homogenizer under a pressure of 150 kg/cm 2 , thereby calcium-reinforced milk was obtained.
  • aqueous suspension composition or water-dispersible dry composition according to the present invention which contains a water-insoluble calcium material exhibits stable dispersion, because the sedimentation of the water-insoluble calcium material in water is markedly suppressed due to compounding with a fine cellulose and the grinding treatment. In addition, a coarse texture felt on the tongue is reduced.
  • a food composition particularly a beverage, containing the above-described aqueous suspension composition or water-dispersible dry composition
  • the sedimentation of the water-insoluble calcium material is markedly suppressed, which improves the texture.
  • aqueous suspension composition or water-dispersible dry composition according to the present invention does not easily cause sedimentation so that when a water-insoluble calcium material is incorporated as a filler or the like, workability can be improved.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Mycology (AREA)
  • Materials Engineering (AREA)
  • Wood Science & Technology (AREA)
  • Molecular Biology (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
EP97949205A 1996-12-24 1997-12-22 Aqueous suspension composition and water-dispersible dry composition Expired - Lifetime EP0949294B1 (en)

Applications Claiming Priority (3)

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JP35542396 1996-12-24
JP35542396 1996-12-24
PCT/JP1997/004752 WO1998028362A1 (fr) 1996-12-24 1997-12-22 Composition en suspension aqueuse et composition seche dispersible dans l'eau

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EP0949294A4 EP0949294A4 (en) 2000-03-29
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TW408153B (en) * 1998-01-09 2000-10-11 Asahi Chemical Ind Cellulose-containing composite, process for its preparation and use thereof
JP4211217B2 (ja) * 1999-12-01 2009-01-21 味の素株式会社 食用油脂代替物
JP4484992B2 (ja) * 1999-12-24 2010-06-16 丸尾カルシウム株式会社 食品添加剤スラリー組成物及びパウダー組成物、並びにこれらを含有する食品組成物
JP3629589B2 (ja) * 2000-10-18 2005-03-16 株式会社白石中央研究所 再懸濁型粉末状カルシウム製剤及びその製造方法並びに食品組成物
WO2002096213A1 (fr) 2001-05-30 2002-12-05 Asahi Kasei Kabushiki Kaisha Composite contenant de la cellulose fine
US20030021874A1 (en) * 2001-07-02 2003-01-30 The Procter & Gamble Co. Stabilized compositions and processes of their preparation
JP2004330078A (ja) * 2003-05-07 2004-11-25 Morinaga Milk Ind Co Ltd 食品の微粉砕方法および飲食物
EP1668992B1 (en) 2004-12-13 2009-04-29 Friesland Brands B.V. food foam stabilised by small, solid particles
AT505904B1 (de) * 2007-09-21 2009-05-15 Chemiefaser Lenzing Ag Cellulosesuspension und verfahren zu deren herstellung
PL3617400T3 (pl) 2009-03-30 2023-01-02 Fiberlean Technologies Limited Zastosowanie zawiesin nanofibrylarnej celulozy
DK2236545T3 (en) 2009-03-30 2014-12-01 Omya Int Ag A process for the preparation of nano-fibrillar cellulose gels
SI2386683T1 (sl) 2010-04-27 2014-07-31 Omya International Ag Postopek za proizvodnjo kompozitnih materialov na osnovi gela
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GB2480828B (en) * 2010-06-01 2013-06-19 Kraft Foods R & D Inc Improvements in the preparation of beverage and food products
JP6946189B2 (ja) * 2015-09-02 2021-10-06 三栄源エフ・エフ・アイ株式会社 物質の物性を改善又は維持する方法
EP3362508B1 (en) 2015-10-14 2019-06-26 FiberLean Technologies Limited 3d-formable sheet material
EP3254569A1 (de) 2016-06-09 2017-12-13 Deutsches Institut für Lebensmitteltechnik e.V. Verfahren zur herstellung von hydrokolloid mit erhöhtem wasserbindevermögen
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JP6802242B2 (ja) * 2018-11-26 2020-12-16 Ｗｍ株式会社 生分解性樹脂組成物の製造方法
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DE69733489D1 (de) 2005-07-14
NZ336429A (en) 2000-10-27
CN1245511A (zh) 2000-02-23
JP4083814B2 (ja) 2008-04-30
CN1105138C (zh) 2003-04-09
KR20000069685A (ko) 2000-11-25
AU7873298A (en) 1998-07-17
DE69733489T2 (de) 2006-03-16
EP0949294A4 (en) 2000-03-29
CA2275929C (en) 2003-04-29
CA2275929A1 (en) 1998-07-02
EP0949294A1 (en) 1999-10-13
WO1998028362A1 (fr) 1998-07-02
KR100321663B1 (ko) 2002-01-23

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